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Salmon Sweet Potato Bisque Recipe

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This recipe for Salmon Sweet Potato Bisque, by , is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lisa English


2 Tbsp Olive Oil
1 c chopped onion
1 c chopped celery
4 c peeled diced sweet potato
1/4 c white wine (optional) (can sub pomegranate juce or red wine)
4 c vegetable, chicken, or shrimp broth*
1/2 tsp salt
1/2 tsp freshly ground pepper
2 cans (12 oz) evaporated milk
1 1/2 lb wild salmon fillet, skinned and cut into 1 inch cubes

*the next time you buy shell-on shrimp, cover simmer shrimp shells with 1 inch of water, simmer for 20 minutes. Drain, reserving liquid. Freeze in quart ziploc bag.

Heat olive oil over med heat, saute onion and celery until soft but not browned, about 10 minutes.
Add sweet potato, broth, salt and pepper. Bring to a boil on high heat, reduce heat to low and simmer until potato is soft, about 20 minutes.
Puree potato mixture in a blender, return to pot.
Add wine if using and evaporated milk, cover and heat over low heat until hot, about 15 minutes, stirring occasionally. Do not boil.
Add salmon, simmer over med-low heat until fish flakes easily, about 10 minutes.

Number Of Servings:
Number Of Servings:




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